Italian Deli Recipe

Prepare the loaf

Preheat oven to 350°F (175°C). Slice the loaf horizontally to create a top and bottom. If loaf is very thick, cut lengthwise into two sandwich portions. Lightly brush the cut sides with 2 tablespoons extra-virgin olive oil.

Place the bread halves, cut side up, on a baking sheet and warm in the oven for 5–7 minutes until just crisp at the edges but still soft inside. Remove and let cool slightly.

Mix mayonnaise and Dijon mustard in a small bowl until smooth. Spread the mayo-mustard mixture evenly over the bottom half of the loaf; reserve the top for later.

Layer the meats on the bottom half of the bread: start with the prosciutto (evenly distributed), then the salami, then the capicola. Allow slight overlap so each bite has a mix of meats.

Top the meats with the provolone slices, arranging to cover the surface. If you prefer melted cheese, place the assembled bottom loaf briefly under the broiler (1–2 minutes) until the provolone softens and just begins to bubble—watch closely to avoid browning.

While bread toasts, thinly slice the Roma tomatoes and red onion. Place tomato slices on paper towel and lightly salt to draw out excess moisture for 2 minutes, then blot dry.

Evenly distribute shredded lettuce over the cheese, then layer the roasted red peppers, tomato slices, red onion rings, and pepperoncini. Add dill pickle slices if using. These ingredients provide texture and acidity to balance the rich meats and cheese.

In a small bowl or jar combine red wine vinegar, fresh lemon juice, minced garlic, dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper. Whisk or shake to combine.

Slowly whisk in 4 tablespoons extra-virgin olive oil until emulsified. Taste and adjust salt, pepper, or lemon as needed.

Drizzle the vinaigrette evenly over the layered vegetables and meats on the bottom half—about 2 tablespoons total (reserve remaining vinaigrette for serving). The acid brightens the sandwich and helps meld flavors.

Tuck fresh basil leaves over the top of the layered fillings if using. Lightly sprinkle additional salt and freshly ground black pepper to taste.

Place the top half of the loaf over the fillings. Press down gently, then wrap the sandwich tightly in parchment paper or plastic wrap. Let rest for 10–15 minutes at room temperature to allow flavors to marry and for juices to redistribute.

Using a serrated knife, cut the sandwich into 6–8 portions. Serve with extra vinaigrette on the side and optional pickles or chips.